-
1
Shell and devein the shrimp, rinsing only if necessary.
-
2
Reserve the shells to enhance the broth.
-
3
Heat the other shellfish, one kind at a time, in the wine in a tightly covered pan.
-
4
Remove them as they open to a dish.
-
5
Strain the shellfish liquor into a pot through a sieve lined with rinsed white paper toweling or tripled cheesecloth.
-
6
Add the shrimp shells, about 2 cups of water, three or four dill sprigs, the coarsely chopped onion, bay leaf, and fish broth or clam juice.
-
7
Simmer about 15 minutes, then strain and measure the broth.
-
8
You should have at least 2 quarts; add wine or water if necessary to equal this amount.
-
9
Add salt and pepper to taste.
-
10
Heat the broth to just below a simmer and keep warm.
-
11
Meanwhile, saute the shrimp in 1 tablespoon of olive oil for about 1 1/2 minutes, or until just pink.
-
12
Transfer the shrimp to the dish with the other shellfish.
-
13
Place the remaining olive oil and butter in a large casserole that can be used on the stove, cover, and sweat the diced onion and garlic over medium-low heat.
-
14
When the onion is softened, add the rice, stir well, and reduce the heat.
-
15
Saute the rice gently for about 10 minutes, then stir in about 2 cups of broth.
-
16
Raise the heat again to medium-low.
-
17
Continue stirring the risotto and adding more broth, about 1/2 cup at a time, as soon as the previous addition of liquid has been absorbed.
-
18
Meanwhile, remove the leaves from five or six dill sprigs and chop them.
-
19
The risotto will be creamy and the rice al dente when it is done, in 16 to 20 minutes.
-
20
Two or three minutes before this point, stir in the bivalves, then the shrimp, chopped dill, and green onions if desired.
-
21
When the dish is heated through, remove it from the heat and add salt and pepper.
-
22
If the risotto is too thick, add more hot broth.
-
23
Serve immediately.
-
24
Pass lemon wedges and cheese if desired.
